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BRINED TURKEY

1 14-16 POUND TURKEY

BRINE:

  1 C KOSHER SALT
  1/2 C BROWN SUGAR
  1 GALLON VEGETABLE STOCK OR WATER
  1 T PEPPERCORNS
  1/2 T ALLSPICE BERRIES
  1 T CANDIED GINGER, CHOPPED
  1 GALLON ICE WATER

RINSE TURKEY COMPLETELY; PAT DRY; REMOVE GIBLETS. BOIL BRINE INGREDIENTS UNTIL ALL DISSOLVED AND COOL COMPLETELY IN FRIDGE.

COMBINE BRINE AND ICE WATER IN LARGE CONTAINER. ADD TURKEY, ENSURING IT IS COMPLETLY SUBMERGED, AND SET IN COOL AREA FOR AT LEAST 6 HOURS. ICE IF NECESSARY. TURN TURKEY OVER HALF WAY THROUGH.

HEAT OVEN TO 450°.

DRY OFF TURKEY; DISCARD BRINE.

PUT TURKEY ON ROASTING RACK, BREAST UP. OIL SKIN WITH VEGETABLE OIL.

ROAST 20 MINUTES. REDUCE TO 400°.

ROAST ~90 MINUTES. CHECK DONENESS.

REST 20 MINUTES. USE PAN JUICES FOR GRAVY.

NOTES:

I USE PLASTIC BAGS IN A COOLER, WITH A BAG OF ICE ON TOP. BRINED TURKEY MAY BE PINKISH: USE THERMOMETER OR CHECK FOR CLEAR JUICES NEAR THIGH.